CUL 160 — Baking I
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/ chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
Prerequisites: DMA-025, DMA-030, MAT-003, MAT-025